This recipe is private

Brown Sugar Cinnamon Coffee Cake (Crohn's Safe)

Kimmi Knippel (Sweet_Memories)



Featured Pinch Tips Video

★★★★★ 2 votes
6 - 8
20 Min
55 Min


1/2 c
vegetable shortening
1 c
2 x large
1 c
all purpose flour
1/4 tsp
2 tsp
baking powder
1 c
nuts of choice (if can tolerate)
1 c
soy sour cream
1 tsp
pure vanilla extract
1 Tbsp
cinnamon, ground
3/4 c
dark brown sugar, firmly packed
2 Tbsp
vegetable shortening


confectioners' sugar


1Preheat oven to 350 degrees F.
2Thoroughly combine 1/2 C shortening & sugar. Add eggs & vanilla. Sift the dry ingredients together & add to shortening mixture, along with sour cream; mix well. Fold in nuts (if can tolerate).
3Combine brown sugar, 1 tbsp shortening & cinnamon.
4Spray bundt pan with cooking spray. Pour batter into pan. Sprinkle brown sugar mixture over batters surface. Take butter knife & run through batter to slightly incorporate the brown sugar mixture into batter.
5Bake 50 - 55 minutes. Let stand for 10 minutes on coolling rack. Invert onto a serving plate & dust with confectioners' sugar.
6SOY SOUR CREAM: Soy Sour Cream

More info: A lactose-free product made from soymilk treated with a souring agent. It has a consistency and cooking properties similar to that of dairy sour cream and may be substituted in equal quantities for it. Soy sour cream can be found in natural food stores as well as some supermarkets (look in the kosher or gourmet cheese areas). It must be refrigerated and should be used within a week of purchase.